Ordering: Please give 5 working days notice for Party Cakes.
Sizes: 18 cm 12-16
Candles R1.50 ea
Sparklers R5 ea
Message plaque: R30
Vanilla Rose: Vanilla flavoured cake with pink layer in the centre, rose flavoured rose twirls on top, sprinkled with fairy dust.
Vanilla Confetti: Classic Vanilla cake frosted with vanilla buttercream and decorated with pastel cake confetti.
Ebony and Ivory: Layer of chocolate cake enclosed in 2 layers of vanilla with vanilla and chocolate buttercream filling. Vanilla buttercream outer with dark chocolate drip and white chocolate curls
Pinata Cake: Vanilla cake filled with mini smarties.
Gold Rush: Chocolate cake with chocolate buttercream outer and chocolate ganach filling, chocolate curls, gold splutters and gold leaf.
Chocolate Dot: Chocolate cake iced with chocolate buttercream and decorated with small and large fondant dots.
Red Velvet: Classic red velvet cake with cream cheese icing, heart shaped sprinkles and a red fondant heart
Candy Cake: chocolate cake with chocolate buttercream, wrapped in milk chocolate kitkats and topped with sweets
Rainbow Naked Cake: 6 layer rainbow cake with vanilla buttercream icing and finished off with rainbow jellytots and smarties
Croquembouche: French profiterol stack, filled with creme patisserie and draped with chocolate and burnt sugar.
Small: approximately 60- 70 profiterols- R720
Medium: 120-130 profiterols- R1320
Large: 175-185 profiterols- R1925
I love cake. As a little girl I used to make a big mess in our kitchen in the Name of Baking. Sometimes I would make a batch of vanilla batter, just to taste the tingling of the baking powder on my tongue. My favourite recipe was syrup cakes -beyond sweet- but the taste of warm vanilla butter cake, drenched in syrup will always stay with me.
My trip overseas after varsity lies full of taste and smell memories, from the cinnamon buns on Naxos Island to the ripe fig tree of the backpackers in Orange, a small village in France, where I had the most beautiful spinach and feta tart.
But back to cake: Back in Cape Town I did a 3 year Gordon Bleus diploma at Silwood Kitchen and started working at Old Mutual Executive Kitchen doing wedding cakes in my free time. I left Old Mutual to do cakes full time and opened High Tea Cake Shop with my husband in 2004, on the border of Constantia and Wynberg.
My team and I have been supplying and baking for High Tea for 13 years, dedicated to bring you the best cakes we can possibly do and continually striving to improve our products.
There must be more to life than to be consumed with cake making you think, but here at Celebration Cakes, we eat, drink and sleep cake, to bring you tasty and tasteful ways to celebrate life!
Thank you to all our loyal customers and hope you will continue to support us in our cake journey.
© copyright King Group 2018